University of Kentucky welcomes Twisted food truck to campus

The new semester brings new dining options including a food truck, Minute Maid smoothies and a burger of the day.

Sept. 5—Amid many renovations around UK, students will also notice multiple additions and changes to Dining Services.

“It’s an uphill battle fighting to get students to notice what’s there,” said Scott Henry, executive director of Dining Services, referring to new food options on campus. “We’re trying some (new things).”

Newest additions Dickey Hall, near the Newtown Crossing Apartment complex, has recently opened a new restaurant that serves sandwiches, soups and salads.

Henry said a contest is underway to name the new cafe. The new dining location will cater to an underserved part of campus, he said.

The next closest on-campus restaurant was the Student Center.

Another new food option students will have on campus is Twisted, a university-owned food truck.

The truck will drive around campus and rotate four menus including Asian tacos, sliders, a Greek menu and an Asian noodle bar.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources